Munggo guisado is one of my husband’s favorite dishes. He keeps saying how good it is and how he will never get tired of it. I usually make a big pot and give some to his sister, who shares his love for this dish. It is traditionally a meatless dish. Fish is the usual main protein and bitter melon leaves serve as the greens. Filipinos like to serve this dish during Lent, when most of them abstain from eating meat. My version of munggo guisado consists of boiled mung beans with sauteed pork pieces flavored with shrimp paste. I used spinach and bitter melon fruit instead of the leaves. I love the crunch and bitter taste of the bitter melon. I think it adds a distinct taste and flavor to the dish. Yummy!

Cooking Tips for Perfect Munggo Guisado

To get the best flavor out of your munggo guisado, start by properly soaking the mung beans. Soak them in water for at least a few hours or overnight. This softens them and reduces cooking time. When you’re ready to cook, drain the beans and rinse them under cold water. For added depth, sauté your garlic and onions until they are golden brown before adding any other ingredients. This simple step enhances the overall flavor profile. If you are using pork, try to select a cut with some fat. Fatty cuts like pork belly or shoulder will add richness to your dish. Finally, don’t rush the cooking process. Let everything simmer together to allow the flavors to meld. Stir occasionally, and add water if it gets too thick. This will help achieve a creamy texture that is so satisfying.

Serving Suggestions and Variations

Munggo guisado is versatile when it comes to serving. While it’s a fantastic main dish, consider serving it with steamed rice to soak up all that tasty sauce. Some people enjoy it with a side of fried fish or grilled shrimp for added protein. If you’re looking to add a twist, try incorporating different vegetables like carrots or bell peppers for extra color and nutrition. If you want a heartier version, add some diced potatoes or sweet potatoes. For those who enjoy a bit of spice, a few slices of fresh chili can give it a nice kick. Lastly, garnishing with chopped green onions or crispy garlic adds a lovely finishing touch. This dish is not only comforting but also a great way to experiment with flavors and textures.

Frequently Asked Questions

What can I use instead of pork in munggo guisado?

If you want to keep it traditional, you can use fish like tilapia or shrimp as your protein. Tofu is also a great meatless option if you’re looking for a vegetarian spin.

How should I store leftover munggo guisado?

Let it cool down to room temperature, then transfer it to an airtight container. It will last about 3 to 4 days in the fridge, or you can freeze it for up to a month.

Can I make munggo guisado ahead of time?

Absolutely, making it a day in advance can actually enhance the flavors. Just reheat it gently on the stove and add a splash of water if it thickens up too much.

What do I serve with munggo guisado?

It’s delicious on its own, but serving it with steamed rice is a classic combo. You can also pair it with some fried fish or a side of pickled vegetables for extra flavor.

What are common mistakes to avoid when making munggo guisado?

One mistake is not soaking the mung beans long enough, which can lead to longer cooking times. Another is rushing the sautéing of garlic and onions, as browning them adds a lot of flavor to the dish.

Munggo Guisado (Sautéed Mung Beans)

Liza Agbanlog

In my version of munggo guisado, I use mung beans with pork pieces flavored with shrimp paste. I used spinach and bitter melon fruit instead of the leaves.

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Prep Time 10

Cook Time 50

Total Time 1

Course Main Course

Cuisine Filipino

Servings servings

Calories 281 kcal

Ingredients

1 cup green mung beans , rinsed
5 cups water
2 tbsp olive oil
2 cloves garlic , chopped
1 small onion , chopped
1 tomato , diced
200 g pork tenderloin , cut into strips
2 tbsp sautéed shrimp paste
1 bittermelon (ampalaya) , halved, seeds removed and sliced diagonally,
Bunch spinach
2 Serrano peppers (optional)
Salt to taste

Instructions

Boil mung beans in 5 cups water for 35 minutes or until tender. Set aside.
In a pan, sauté garlic in hot oil until light brown. Add onion and tomato; sauté for 2 minutes or until onion is soft.
Add pork and sauté for 3 minutes or until meat is cooked. Add shrimp paste and stir to combine flavors. Add boiled mung beans, ampalaya and 3 cups of water. Bring to a boil and let simmer for another 5 minutes, or until slices of ampalaya are tender.
Correct seasonings. Add spinach and serrano peppers, cover and remove from heat. Let stand for 5 minutes before serving.
Enjoy!

Nutrition

Calories: 281kcalCarbohydrates: 30gProtein: 24gFat: 8gSaturated Fat: 1gCholesterol: 94mgSodium: 259mgPotassium: 859mgFiber: 8gSugar: 4gVitamin A: 925IUVitamin C: 26mgCalcium: 108mgIron: 4mg

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